Recipe of the week!
Brazilian Rub Salmon with Almond Joy Cookies for dessert!
25 oz salmon, cut into 4 portions
Sea salt and fresh ground pepper, to taste
2 tbsp brown sugar
1 tsp Spanish smoked paprika
1 tsp paprika
1 tsp chili powder
4 garlic cloves, minced
2 tbsp extra virgin olive oil
Juice of one lemon
Preheat oven to 425 degrees F. In a small bowl, mix together brown sugar, smoked paprika, paprika, chili powder, garlic and olive oil. Spread mixture evenly on top of salmon. Place salmon pieces on an oiled foil-lined baking sheet and drizzle lemon juice on top of all salmon. Bake for about 12 to 15 minutes, until cooked through.
1 bag (14 oz) sweetened coconut flakes
2 cups semi-sweet chocolate chips
2/3 cup chopped lightly salted almonds
1 can (14 oz) sweetened condensed milk
Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk. Stir until combined. Using a cookie scoop, scoop out dough onto prepared baking sheet. Shape each cookie into a disc with fingertips moistened with water; pat the top flat. Bake for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown. Let cool on baking sheet.